Mint Chocolate Fudge Cheesecake Cake

Why You’ll Love This Recipe

If you’re a fan of the irresistible pairing of mint and chocolate, this Mint Chocolate Fudge Cheesecake Cake will quickly become your go-to dessert. The contrast between the rich, fudgy chocolate cake, creamy mint cheesecake, and velvety chocolate fudge topping makes each bite an absolute delight. It’s a showstopper for any special occasion or a decadent treat to satisfy your sweet cravings. Plus, the option to prepare it in advance and store it in the fridge makes it even more convenient for entertaining.

Ingredients

For the Chocolate Cake: 1 ¾ cups (220g) all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (45g) unsweetened cocoa powder
1 cup (200g) granulated sugar
½ cup (120ml) vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup (240ml) buttermilk

For the Mint Cheesecake Layer: 16 oz (450g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 ½ teaspoon mint extract
2 tablespoon all-purpose flour
Green food coloring (optional)

For the Chocolate Fudge Layer: 1 cup (180g) semi-sweet chocolate chips
½ cup (120ml) heavy cream
2 tablespoon unsalted butter

For the Garnish: Fresh mint leaves (optional)
Mini chocolate chips or chocolate shavings (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, mix the sugar, oil, eggs, and vanilla extract until smooth and well combined.
4. Add the dry ingredients to the wet ingredients in two batches, alternating with the buttermilk. Stir until just combined.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Prepare the Mint Cheesecake Layer:

1. Preheat the oven to 325°F (163°C).
2. In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mint extract.
4. Add the flour and mix until combined.
5. If desired, add a few drops of green food coloring to give the cheesecake a minty green hue.
6. Pour the cheesecake batter into a 9-inch springform pan lined with parchment paper.
7. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
8. After cooling, refrigerate the cheesecake for at least 4 hours or overnight.

Prepare the Chocolate Fudge Layer:

1. In a small saucepan, heat the heavy cream and butter over medium heat until just simmering.
2. Remove from heat and stir in the chocolate chips until smooth and melted. Let the fudge cool to room temperature.

Assemble the Cake:

1. Once the cakes and cheesecake have cooled completely, trim the tops of the cakes to level them if necessary.
2. Place one layer of chocolate cake on a serving plate.
3. Top the cake with the chilled mint cheesecake, smoothing the top.
4. Add the second layer of chocolate cake on top of the cheesecake.
5. Pour the cooled chocolate fudge over the top of the cake, spreading it evenly to cover the surface and let it drip down the sides.

Garnish and Serve:

1. Garnish with fresh mint leaves and mini chocolate chips or chocolate shavings, if desired.
2. Slice and enjoy the creamy, chocolatey, and minty goodness!

Servings and Timing

• Servings: 12-16
• Prep Time: 45 minutes
• Cook Time: 1 hour 30 minutes (including cake and cheesecake baking)
• Chill Time: 4 hours minimum (or overnight)
• Total Time: About 6 hours (including chilling time)

Variations

• Mint Flavor: If you prefer a stronger mint flavor, simply increase the amount of mint extract in the cheesecake layer.
• Chocolate Variations: Swap the semi-sweet chocolate chips for milk or dark chocolate chips, depending on your preference.
• Decorative Garnish: For a more festive look, add crushed peppermint candies or a drizzle of white chocolate on top of the fudge layer.

Storage/Reheating

• Store leftover Mint Chocolate Fudge Cheesecake Cake in the refrigerator for up to 3-4 days.
• This cake can be enjoyed cold straight from the fridge, but you can also microwave individual slices for about 20-30 seconds if you prefer it slightly warm.

FAQs

Can I use regular food coloring instead of green for the mint cheesecake layer?

Yes, you can use any color food coloring, but green is typically used to give a more festive and minty appearance.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools.

Can I make this cake a day ahead?

Yes, this cake actually benefits from being made ahead! You can store it in the refrigerator overnight, and the flavors will meld together beautifully.

Can I use a different size cake pan?

Yes, you can use other sizes, but you may need to adjust the baking time accordingly. If using a larger pan, the layers might be thinner, so check for doneness earlier.

What can I use if I don’t have buttermilk?

You can substitute buttermilk with regular milk mixed with a tablespoon of white vinegar or lemon juice. Let it sit for a few minutes before using.

Can I freeze this cake?

Yes, you can freeze the cake without the fudge layer. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to serve, thaw in the fridge and add the fudge layer.

How do I ensure my cheesecake layer doesn’t crack?

Avoid overbaking the cheesecake and allow it to cool slowly in the oven with the door ajar. This gradual cooling helps prevent cracking.

Can I make this cake without the cheesecake layer?

The cheesecake layer is what makes this cake unique, but if you prefer a simpler cake, you can omit it and make a traditional chocolate cake with a fudge topping.

Can I use a store-bought cake mix for the chocolate cake layer?

Yes, you can substitute the homemade cake batter with a store-bought cake mix, though the flavor might differ slightly. Make sure to follow the instructions on the box for best results.

Can I decorate this cake for a holiday or special occasion?

Absolutely! You can decorate it with holiday-themed toppings such as colored sprinkles, edible glitter, or seasonal candy pieces.

Conclusion

This Mint Chocolate Fudge Cheesecake Cake is the ultimate indulgence, offering a rich combination of chocolate and mint that is sure to delight your taste buds. Whether you’re making it for a holiday, a birthday, or just because, it’s a dessert that’s sure to impress. With its creamy layers and decadent fudge topping, it’s a treat that’s as gorgeous as it is delicious!